by Steve Ziegler How to bread meats and keep the breading from falling off of the meat. Both during and after cooking, breading sliding off meats can be a huge problem. This slideshow will show you the proper way to bread your meat to prevent this problem. The restaurant supply products seen in this video can be found at www.webstaurantstore.com

1. How to
bread meat and
keep it from falling
off of your fried
foods.

2. STEP
1
Buy This
cutting
board
Season your meat with salt and pepper.

3. STEP
2
Ingredient bowls
Moisten your meat. I prefer a nice long soak in buttermilk.

4. STEP
3
Prepare and season your flour.

5. STEP
4
Thoroughly coat your meat with the seasoned flour.

6. STEP
5
IMPORTANT: Place coated meat on a tray, cover, then place
in the refrigerator for one hour. This photo shows meat
before resting in the refrigerator.

7. STEP
5
(cont)
Here are what the pork chops look like after one hour in the
refrigerator. Note how the flour has become moist and very tacky.

8. STEP STEP
6 7
Prepare breading in a shallow dish. I am using panko seasoned
with more Pennsylvania Pork Twang.
At the same time, begin heating your oil to 350 degrees.

9. STEP
8
Make an egg wash, and dip meat in the wash…

10. STEP
8
(cont)
Then coat thoroughly with your breading.

11. STEP
9 Click to buy this
thermometer 
IMPORTANT: Make sure your temperature is correct using an
instant read digital thermometer. For shallow frying, these work
much better than a fryer thermometer.

12. STEP
10
Skillets
Cook! Gently lay the meat into the pan.
IMPORTANT: Do not overcrowd.

13. STEP
10
(cont)
Use your thermometer to keep tabs on the oil and meat
temperature. Turn meat when browned nicely.

14. STEP
11
When your meat is golden brown and at the proper
temperature, place on paper towels to absorb the oil.

15. STEP
12
You did it! Not only does the breading stick to the meat while
frying, but also when you slice the meat. Eat & Enjoy!

16. Your place on the WEB for Restaurant Supplies and Equipment.
www.webstaurantstore.com